Hi, 梳打粉 is a kind of chemical thing, called 碳酸氫納, of cos it is not a nature foods for us. Next time when you 醃肉類, try to use the raw egg-white in stead of 梳打粉, also do not forget the corn-starch, corn-starch can seal the meat juice when you pan-fry/grill/fry the meat.